From: jkwallac@uci.edu (Janis Wallace)
BAKED STUFFED MUSHROOM
======================
Ingredients:
------------
8-10 large fresh mushrooms
1 can of crab meat (drained)
1-2 tblsp mayonaise
1/4 cup (or so) shredded swiss cheese
Instructions:
-------------
Cut the stems of the mushrooms and scoop out the centers. Finely chop
stems and centers. Combine the crab meat and mayo (as you would for
tuna salad). Add whatever seasonings you like (I use "Pinch of Herbs")
to taste. Add in chopped stems and centers. Add in cheese. Stuff into
mushroom cups and place under the broiler for 5-7 minutes.
Note:
-----
My sister has a "gourmet" recipe with about 97 different ingredients,
and it IS good, but this is the one dinner guests seem to prefer - they
usually are the first to disappear!
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From: arielle@taronga.com (Stephanie da Silva)
CRISP SAUTEED MUSHROOMS
=======================
Ingredients:
------------
1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should
not be separating from the stems.
Instructions:
-------------
Brush off mushrooms and slice into 1/4" slices from the top down,
including the stems.
With a fine mist spray bottle, mist the mushrooms to just barely dampen.
Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of
a/p flour. Stir well or shake very gently. Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.
In a large, well seasoned cast-iron skillet or a commercial quality non-
stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of
olive oil. Mix the oils well and heat to ~300-325 degrees F.
Drop the mushrooms into a colander to remove excess flour. Drop a few
at a time into the butter/oil and coat each well. Continue 'til all the
mushrooms are in the skillet. Turn down the heat to the saute level
and continue to cook, turning frequently. After a few minutes add salt
and pepper to taste.
Continue to cook until the degree of crispness is achieved.
My neighbor used to cook these for a long time, rendering nearly all the
moisture out of the mushrooms. The finished product would be the most
delicate, and crisp mushrooms used as a side vegetable.
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From: jdg@ulysses.att.com (J. David Garland)
Source: Taken from the Vegetarian Times
GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY
===============================================
(4 servings)
Ingredients:
------------
4 Portobellas
1 large ripe mango
1 red bell pepper
1 jalapeno pepper (optional)
soy sauce
vinegar
1 tsp miso
1 bunch arugula lettuce
Instructions:
-------------
Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so.
Dice the mango and pepper, chop the jalapeno, and toss with a little
vinegar.
Clean the lettuce and separate into single leaves.
Grill the mushrooms on both sides. When grilling the top, turn the
mushroom 90 degrees halfway through to get a square or diamond
crosshatch pattern.
To serve, fan 3 lettuce leaves on the plate, center the mushroom, and
place a dollop of chutney on either side.
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From: arielle@taronga.com (Stephanie da Silva)
MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER
==============================================
Ingredients:
------------
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp ground black pepper
(1) Fry the bacon and crumble it as fine as possible. Reserve some of
the grease.
(2) Chop the mushrooms, onion, celery, and parsley as fine as possible.
A food processor works best, but you can do it by hand if need be.
(3) Saute the onion and celery in the bacon grease until soft, then
remove from the grease, and drain.
(4) Meanwhile, beat the cream cheese slightly, and then beat in the
eggs. Add all other ingredients to the eggs/cheese mixture. Mix
thoroughly.
(5) Grease a large loaf pan or two small, line with foil, and then
grease the foil. Pat the mixture into the loaf pan and cover loosely
with foil. Bake for 1 1/2 hours at 400 deg. F.
(6) Let cool completely before serving.
Notes:
------
This pate is actually best when refrigerated before serving. Serve with
crackers, or with bread cut into shapes with cookie cutters.
To make this a more elegant buffet dish, garnish the top with a thin
layer of aspic.
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From: arielle@taronga.com (Stephanie da Silva)
MUSHROOM SANDWICHES
===================
This one takes a little longer. Chop up some fresh mushrooms and
onions, and saute in butter, margarine, oil, whatever until the
onions are clear. Drain and set aside until cool. On cocktail
bread (rye or pumpernickel), pile a mound of mushrooms and onions,
grated swiss cheese, grated italian cheese (i use locatella), and
bread crumbs. Broil until the swiss melts, and serve immediately.
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From: arielle@taronga.com (Stephanie da Silva)
MUSHROOMS TAPENADE
==================
Ingredients:
------------
4 tblsp capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
1 lb small mushrooms
Freshly ground black pepper
Instructions:
-------------
Rinse two tablespoons of capers and dry on a paper towel. Pound them
and the anchovies in a mortar or press them through a sieve with a
spoon. When the mixture is reduced to a paste, transfer it to a mixing
bowl. Add the oil little by little, stirring as you do it. Add the
lemon juice and pepper to taste. Let the sauce stand in a covered
container at least 4 hours before serving. Remove the stems from the
mushrooms and clean them with a damp paper towel. Place five on each
plate and spoon three tablespoons of the tapenade over them. Garnish
the plates with the remaining capers.
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From: katzd@herald.usask.ca (David Katz)
SAUTED MUSHROOMS ON TOAST
=========================
Ingredients:
------------
2 cups fresh moshrooms
2 shallots
2 tblsp fresh chopped parsley
1 tblsp butter
1/2 tsp lemon juice (preferably fresh)
Instructions:
-------------
Clean the mushrooms in cold water (Harlod McGee tells us that they do
not absorb enough water to be worth the fuss of using a mushroom brush.
I agree. Since they are already something like 95% water, even if they
absorb a large amount, they will only become ... what - 96%?)
Cut or pull the stems off of the mushrooms (save them for mushroom soup
or a duxell) and slice the caps into 3/16 inch slices.
Finely chop the shallots. If you don't have shallots, use 3 tbsp
chopped onion and 1 small clove of garlic, chopped, minced, diced,
pressed, cleavered or otherwise made mushy in your most favorite way.
Heat a frying/saute pan over medium-high heat. Add the butter and let
it melt. When the butter is bubbling, add the mushrooms. Saute,
tossing or stirring until the mushrooms start to brown. If a lot of
juice comes out of the mushrooms, simply boil it away and keep on.
As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley. Finish browning the mushrooms.
Taste the mixture. Sometimes it will improve in flavor with the
addition of the lemon juice. Sometimes it doesn't seem to be needed.
Spoon the sauted mushrooms over warm, buttered toast.
If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside. Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School.
Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives.
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From: yp02+@andrew.cmu.edu (Yashodhara P. Pawar)
SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR
==============================================
Ingredients:
------------
2 Portabella mushrooms (they are Xpensive!)
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Coriander leaves
Sauce:
------
1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one
from a specialty store, the supermarket ones are too watered
down. A good Modena type is good)
1/4 tsp Hungarian paprika for flavour
salt to taste
Algorithm:
----------
Preparation:
------------
1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
Cooking:
--------
1. Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a few mts.
more.
Serving:
--------
1. Arrange the shrooms on a plate. Place the red peppers around it.
Pour the extra sauce on the circumference. Sprinkle coriander leaves.
2. Serve with brown rice or rye bread.
Note:
-----
This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months. Generally, I dislike food that has no heat...its
just too unappetising for me. But this 'shroom is so flavourful that a
minimum of spicing is desired. So I have struck a balance between what
my palate irks for and what the 'shroom demands..... Its fabulous!
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From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (2)
=====================
Ingredients:
------------
1 large tomatoe
1 large yellow onion
several very large mushrooms
garlic (optional)
salt
pepper
olive oil
Instructions:
-------------
Wash the mushrooms, cut off the tip of the stems, and remove the stems,
(I also peel the outer skin of the mushroom, but some people find this
excessive). Chop the mushroom stems into very small bits. Coat the
outer poriton of the caps with olive oil. Finely chop onion, garlic,
and tomato. Fry onion and garlic in olive oil (just a little bit),
until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry
until mushroom bits start to soften. Place mixture in mushroom caps,
and fry or grill until caps soften. (I prefer grilling, but its a lot
more work). Serve. I find that steak is an excellent complement to
this dish.
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From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (3)
=====================
Here's a super easy one. Take frozen creamed spinach and fill the
mushroom caps. Top with grated parmisan cheese and bake until cheese
starts to brown at about 350. I do this when people drop in and I don't
have anything prepared.
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From: arielle@taronga.com (Stephanie da Silva)
STUFFED MUSHROOMS (4)
=====================
Ingredients:
------------
3 large pkg big mushrooms
1 pkg regular pork sausage
Salt and pepper to taste
1-1/2 - 2 tblsp dried onion
Instructions:
-------------
Snap off stems, wash and cut up. Cook in margarine/butter, about 2
tablespoon. Don't add any water. Salt and pepper to taste and a little
bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like.
Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom
caps and drain on paper toweling. Mix together the sausage and the
cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375
degrees. Remove from pan and arrange on platter/plate. If you use more
packages of mushrooms, use more sausage, and increase the other
ingredients accordingly.
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